Article first published as Grilled Pork Chops on Blogcritics. The USDA recently amended its safe food internal temperature for pork from 160 degrees to 145 degrees (for cuts of meat; ground pork or any other ground meat should still be cooked to 160 degrees, and poultry should be cooked to 165 degrees). This now matches guidelines previously … Continue reading →

Article first published as Schnitzel au Gratin and Warm Potato Salad on Blogcritics. Of pork, chicken or beef, pork is undoubtedly my favorite meat. Chicken is versatile, but has no flavor unless you doctor it up. And beef is certainly flavorful, but the nuances among various cuts are too subtle for my taste. And then there’s pork. … Continue reading →

I first made Cranberry Pork Roast right after Christmas, and I’ve made it two more times since. I found the recipe in my Fix-It and Forget-It Cookbook (slow cooker recipes). I’m quite enamored of this roast, which is why I’ve made it three times in about six weeks. Great flavor doesn’t get much easier. A … Continue reading →